Chipotle Chicken Taco Salad

SALAD:

4 c. chopped Romaine Lettuce

2 c. chopped grilled chicken (you could use Taco Chicken if you want)

1 c. cherry or grape tomatoes, washed

1/3 c. vertically-sliced red onions

1 avocado, cubed

1 15-oz. can black beans, rinsed and drained

1 8 3/4 oz. can corn, rinsed and drained

DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. I rinse the beans and corn together; no reason not to! Heck, throw the tomatoes in while you’re at it if you want!
Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy, but if you’re just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you’re feeling super-brave. Then taste the dressing and you’ll know what heaven tastes like. Set dressing aside.
If you’re making tortilla strips, fry those puppies up now. I didn’t make them here because I’m trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.
Makes 4-6 meal-sized servings and 6-8 side-dish or party-sized servings.

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Adapted from Our Best Bites: http://www.ourbestbites.com

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

From: http://www.eating-for-england.com/quinoa-salad-beans-avocado/

serves 4-6

Ingredients

• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• handful cherry tomatoes, quartered
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips.

Quinoa Black Bean Burrito Bowls

From: http://theshiksa.com/2012/05/01/quinoa-black-bean-burrito-bowls/

INGREDIENTS

• 1 cup quinoa
• 1 tbsp olive oil
• 1/4 cup minced onion
• 1 clove garlic, minced
• 2 cans (15 oz each) black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro

• 1/4 tsp chili powder (mild)
• Pinch of cayenne pepper (spicy)
• 1/4 cup fresh lime juice
• 1 cup shredded lettuce
• Salt

OPTIONAL TOPPING INGREDIENTS

• Grated cheddar or jack cheese
• Sour cream or Greek yogurt
• Pico de gallo or salsa
• Diced seeded tomatoes

• Hot sauce or sriracha
• Sliced avocado
• Guacamole
• Corn

Servings: 4

*Note: I also like to add grilled salmon to the bowl.

Avocado chicken salad

From: http://becomingbetty.blogspot.com/2011/09/avocado-chicken-salad.html

chicken, cooked and shredded
avocado
mayo, just a little
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste

*Sorry there aren't any measurements.  I just asked what was in it and then made it to my liking.  I probably had 2 cups of chicken and then just threw the rest in until it tasted good.  I only used 1 avocado but if you really love avocados, you could use more.  I loved the lime juice, so I kept adding more of it little by little.  You definitely need a little salt, but the pepper is just if you want to.  I used a lot of cilantro and a moderate amount of green onion.  Probably 2-3 of them.  You can serve this in pitas or just eat it with chips.  We loved it and it was really good leftover, too.

Cilantro Lime Dressing

Cilantro Lime Dressing

From: http://jamiecooksitup.net/2010/03/cilantro-dressing/

Yield: 3-4 cups

1 package Hidden Valley Ranch Dressing mix

1 C Best Foods Mayonnaise (I use Light, on occasion)

1 C milk

2 tomatillos

1/2 bunch cilantro

1 clove garlic

1 lime, juiced

pinch red pepper flakes

1 T sugar

 Here is your line up. What a bunch of beauties! The green tomato-look-a-like is a tomatillo. The husky thing next to it, is also a tomatillo with the husk still on. Tomatillos can be purchased at any grocery store. They are usually in the refrigerated produce section up on the top shelf.

1. Place your milk, mayo, and ranch packet in a blender.

2. Take the husks off your tomatillos and cut them into quarters.

3. Peel your garlic and chop up your cilanto just a bit. You don’t have to make things too tiny. The blender is going to do most of the work for you.

4. Add the tomatillos, cilantro, and garlic to the blender. Sqeeze your lime juice into the blender as well.

5. Add the sugar and pinch of red pepper flakes. Cover your blender and let the old girl do her work. (That means blend it for about 2 minutes, folks.) Enjoy!

Southwest Pasta Salad

Recipe by Our Best Bites


Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Directions

To prepare dressing place Boil pasta in salted water until cooked. While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Tomato basil mozzarella salad

Serves: 4-6 A simple but flavorful recipe for Tomato Basil Mozzarella Salad. Ingredients 1 pint cherry tomatoes, halved 8 ounces fresh “mini” mozzerella pearls 4 tablespoons olive oil 18 basil leaves, chopped 1/2 teaspoon Kosher salt 1/2 teaspoon freshly ground pepper Instructions Add the cherry tomatoes and mozzerella cheese to a medium bowl. Drizzle the olive oil over the tomatoes and mozzerella. Add the basil, salt, and pepper, and gently toss all the ingredients.  

Potato Salad

6 medium potatoes, peeled & whole
1 small onion, finely chopped (optional)
1/4 cup Italian salad dressing
1 tsp salt
1/8 tsp pepper
1/4 cup mayonnaise
1 medium stalk celery, chopped
2 hard-cooked eggs, coarsely chopped

Heat 1-inch salted water to boiling. Add potatoes. Heat to boiling; reduce heat. Cover & cook until tender, 30-35 minutes. Drain and cool. Cut potatoes into cubes.
Stir in onion, Italian dressing, salt, & pepper. Cover and refridgerate at least 2 hrs. Just before serving, toss with mayonnaise until potatoes are well-coated.
Stir in celery & eggs.

Note: For best flavor, use new red potatoes.
Serves: 4-6

That Good Salad

3/4 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic minced
1/2 tsp salt
1/2 tsp pepper
Romaine lettuce, torn
1 cup chopped tomatoes
1/2 cup (2oz) shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/2 cup Caesar salad croutons
1/2 jar bacon bits

In a jar or salad dressing container, combine oil, lemon juice, garlic, salt, & pepper. Cover and shake well. Chill. (This is enough to dress 2 salads)

In a bowl, toss Romaine lettuce, tomatoes, cheese, croutons, & bacon. Shake dressing, pour over salad, & toss. Serve immediately.